Low carb shrimp scampi with zucchini noodles

Name: Low carb shrimp scampi with zucchini noodles Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 1
Ingredients: 6 medium shrimp (100 g); 100 g zucchini (julienne or cut with a spiral slicer); 1 tbsp butter (can be reduced fat if preferred); 2 tsp extra virgin olive oil; .25 tsp salt; 1 stp garlic; 1 tsp parsley; 2 medium white mushrooms (diced); .5 cup white onion (diced)

Minutes to Prepare: 45
Minutes to Cook: 10

Number of Servings: 1

Ingredients

6 medium shrimp (100 g)100 g zucchini (julienne or cut with a spiral slicer)1 tbsp butter (can be reduced fat, if preferred)2 tsp extra virgin olive oil.25 tsp salt1 stp garlic1 tsp parsley2 medium white mushrooms (diced).5 cup white onion (diced)

Directions

First cut your zucchini either julienne or using a spiralizer. Using a paper towel, remove excess moisture.

Place aluminum foil taut over a cookie sheet and spread the noodles out on the cookie sheet (should be resting above the sheet itself). Let them sit for at least 30 minutes. Using a paper towel, remove excess moisture. Heat oven to 200 degree and place in oven for 20 minute increments until zucchini no longer appears readily moist.

In a saute pan, add half of the butter and let it melt slightly. Add olive oil, mushrooms, parsley, garlic and onion. Saute over medium-low heat for 5-8 minutes or until mushrooms brown. Turn heat down a bit and add shrimp and remaining butter.

Cook shrimp for ~5 minutes and turn over part way through. Turn the heat up again to medium-low and add noodles. Stir mixture together with shrimp on top of noodles. Cook for ~2 minutes and then plate.

Serve with a bit of parmesan on top.

Serving Size:�Makes 1 adult serving

Servings Per Recipe: 1

Nutritional Info Amount Per Serving